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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Don't be afraid of these if you don't have a gluten allergy or intolerance. These are excellent in texture and flavor! Cook 'em up in a cast iron skillet with shortening! Crispy and soft, yummy combination! Ingredients:
2 cups rice flour, white |
2/3 cup cornstarch |
1/3 cup tapioca flour |
1 teaspoon xanthan gum |
1/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
1 teaspoon sugar |
1 cup flour, mixture above |
1 tablespoon white vinegar |
1 cup milk, minus 1 tbs |
1 egg, separated |
2 tablespoons butter, melted |
1 teaspoon vanilla |
Directions:
1. Mix the Flour Mixture and set aside.
2. Mix baking soda, baking powder, salt, and sugar with just 1 cup of the Flour Mixture.
3. Pour the TBS of vinegar in a measuring cup and add enough milk to make 1 cup of liquid. Add the egg white and whisk to combine.
4. In a separate dish, melt the butter and add the yolk and vanilla, and whisk to combine.
5. Add all liquid ingredients to the dry and mix until combined.
6. Use approximately 1/4 cup batter per pancake and fry up in your favorite hot pan or griddle.
7. We like these with Maple Syrup & butter. Mmmm!
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